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The “summer’s not over yet” recipe theme continues. Right now Jack and I are in Seattle for a few days before we head to Japan. I feel inclined to write about how we spent the last few weekends at home savoring the last of our local late-summer produce… But seriously, it was 104 degrees when we left so I’m sure there will be plenty of summer (and it’s veggies) waiting for us when we get back.

With Japan on the brain, I’ve been in the mood for miso. Although, I realize nothing else about this recipe is remotely Japanese… the miso here is basically the salty component in this sauce that very much resembles pesto. Mediterranean miso – that’s a thing, right? (as I lose both Italian and Japanese readers at the same time).

The rest is simple – spread a few spoonfuls of sauce on a plate and pile on the grilled veggies. I had zucchini, peppers, green tomatoes and onions – but feel free to sub in whatever you like. I served this as a side dish one night, and tossed with quinoa, feta & avocado for lunch the next day.

Welcome to Seattle! Hope you’re enjoying the raining nights and the summer days. I think everyone is in denial about summer and is squeezing in as many BBQ days as we can. This looks absolutely lovely! <3

This is such a beautiful and summery dish! So perfect for savoring the last days of this lovely season. I’d never think to combine basil and miso, and in fact, I don’t use miso nearly often enough. I think I’ll try this for lunch today!

I’m only a year and a half late but made this recipe last night along with your miso shiitake soba soup. I forgot to put salt in the soup (oops) but otherwise my husband I enjoyed this great soba-themed meal. It’s still a little cool in DC, so the soup was warming while the grilled vegetables were great in anticipation of summer weather. Loved the Asian pesto/Mediterannean miso!